I must admit that I would have never thought of Eggplant in a dish served as chilli until I ran across a recipe posted on Nutritionity.com
called Eggplant Caponata. Although we love chilli made with beans, my goal for this dish was to make a veggie based chilli with a hearty texture and lots of flavor! Mission accomplished!
1/4 - 1/2tspAncho Chile Pepperuse 1/4 tsp for less spicy flavor)
1TbspLiquid Smoke, Mesquite
Tomato Sauce Blend
8ozTomato Sauce, Unsalted
6ozTomato Paste, Unsalted
1.5ozMedjool Date, pitted (about 3 Medjools or 6 Deglet Dates)
2TbspApple Cider Vinegar, Raw, Unfiltered
Nutritional Yeast(optional for garnish)
Green Onions, chopped(optional for garnish)
Chop all veggies and set aside.
Add tomato sauce, tomato paste, dates, apple cider vinegar and garlic to blender and blend until smooth. Set aside.
Using the "sautee" mode on the Instant Pot, sautee all the veggies, EXCEPT chopped eggeplant for 7 minutes. No Oil is needed for sauteeing. If veggies began to stick add 1 tbsp of water as needed to keep veggies from sticking.
Add all spices to sauteed veggies and stir well. Then add tomato sauce blend to sauteed veggies and stir well.
Add chopped eggplant to Instant Pot and mix well. Cook on "Manual" mode for 8minutes. Allow the pot to naturally release the pressure for 10 minutes. Open pot and give another stir thru.
Serve over a Potato, Rice, Quinoa, or Greens of choice!